About
Techniques in Home Winemaking is a resource for home winemakers looking for information or help on making great wines, and to share that knowledge with fellow winemakers. This resource is based and builds on my book by the same title. Much of my experience is derived from extensive literature search as well as from my experience both as a home and a commercial winemaker. Click here if interested in ordering a signed copy of my book.
#1 by Jim on October 19, 2011 - 5:10 pm
I am finding “Techniques in Home Winemaking – A Practical Guide..” and also a version “..-The Comprehensive Guide”. Is this the same book?
#2 by Daniel on October 19, 2011 - 6:56 pm
The version with “The Comprehensive Guide …” in the subtitle is the most recent edition; it is much more comprehensive (510+ pages) compared to the previous edition.
#3 by Jim on October 20, 2011 - 11:41 am
Perfect, thanks.
#4 by Joe on December 30, 2011 - 10:45 am
Just a quick note to say “Thank you” and let other readers know how valuable the information in “Techniques in Home Winemaking” is for the home winemaker. On top of that, the help you’ve offered via email has been invaluable as we continue through our “Syrah saga”. Thank you, Daniel.
#5 by Joe on December 30, 2011 - 11:08 am
We have three 2011 varieties that have completed MFL and are now aging, either in glass or french oak barrel. A forth is still in MLF. Though chomatography indicated MLF was complete on the first three, each retains a “green apple” taste to some degree. Being new to winemaking I have to ask… Will this greeness mellow as the wine ages? Or, is it likely that MLF did not complete despite the chromatography results.
#6 by Daniel on January 6, 2012 - 12:29 pm
Joe,
Thank you for your feedback and kind words.
Cheers,
Daniel
#7 by Daniel on January 6, 2012 - 12:43 pm
Joe,
It seems like MLF has not completed. Malic acid imparts that green-apple taste. You have to be 100% sure that there are no more malic spots showing on the chromatogram. Even then, there is probably some left over, albeit, very little. So it’s best to let MLF go for another week or so AFTER the spots disappear to ensure that MLF has gone as far as it can.
Daniel
#8 by Joe on January 6, 2012 - 2:22 pm
Thanks, Daniel. Can MLF be reinitiated from scratch if the free SO2 is managed carefully?
#9 by Daniel on January 6, 2012 - 2:44 pm
Yes, though you will need to add MLB nutrients to get the bacteria going esp. if you racked after the AF.
#10 by Jim Shake on January 9, 2012 - 4:31 pm
Hi Daniel,
Recently purchased and read your kit making wine book. What do you think about this beginner kit? Do you recommend it?
http://www.midwestsupplies.com/complete-wine-package-equipment-kit-w-plastic-plunger-corker.html
#11 by Daniel on January 10, 2012 - 12:19 pm
Hi Jim,
You certainly seem to get good value. Everything is included, that’s great! You’ll be able to re-use the equipment over and over again. But I don’t know of the quality of the wine since I have never made this one.
Cheers,
Daniel
#12 by Jim Shake on January 10, 2012 - 4:42 pm
Thank you Daniel,
Which beginner kit do you recommend?
#13 by Daniel on January 10, 2012 - 8:17 pm
I’ve used many kinds of kits with varying levels of success. I can’t point to a single one that I would recommend; however, there is a pretty strong correlation between price (of the concentrate and additives only) and quality. You can always look at competition results at http://www.winemakermag.com to see which have performed best.